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Frozen Vegetables Production Line
Category: Business
In a Frozen Vegetable Production line, vegetables are frozen cryogenically. The outer layers of the vegetables are immediately cooled to -80 to -120° F by passing through a tunnel cooled by liquid nitrogen to as low as -120° F. Heat from the foods core seeps to the outside as it exits the cryogenic tube, resulting in a final stable frozen condition. Immersion is also used in several items.
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